Braised Lamb Shanks

Recipe by Jewelies
READY IN: 3hrs 20mins




  • Preheat oven to 160°C.
  • Using a morter and pestle, roughly crush the cumin and coriander seeds until fragrant. Add salt and mix well.
  • Sprinkle over the lamb shanks and press on to coat.
  • In a large deep heavy based, oven proof dish, heat the oil over medium heat and brown the shanks well. Remove and set aside.
  • Place the onion, carrot and celery in the same dish and saute over medium heat until soft. Add the garlic, tomatoes and stir.
  • Pour in the wine and port, stir then add the beef stock. Bring to the boil then turn off the heat.
  • Return the lamb to the pan, cover with aluminium foil and place in the oven for 3 hours or until the meat almost falls off the bone.
  • Remove from the oven and lift out the shanks. Set aside and keep warm.
  • Skim as much fat as you can off the surface of the cooking liquid and return to the stove top over medium heat to simmer and reduce to a slightly syrupy consistency.
  • Serve with mashed potatoes or polenta.